The Banquet Sous Chef is responsible for assisting the Executive Chef in managing the culinary operations of the banquet kitchen. This includes planning, preparing, and overseeing the production of all banquet events, ensuring high quality and consistency in food preparation and presentation. The Banquet Sous Chef plays a critical role in maintaining culinary standards and enhancing the dining experience for guests at all banquet functions.

Culinary Operations:

• Assist in the planning, preparation, and execution of all banquet menus, including special events, weddings, corporate functions, and other large gatherings.
• Ensure that all dishes are prepared to the highest standards of quality and consistency.
• Collaborate with the Executive Chef and culinary team to develop innovative and seasonal menus that meet client preferences and dietary restrictions.

Team Leadership:

• Supervise and coordinate the activities of banquet kitchen staff, including chefs, cooks, and kitchen assistants.
• Provide training, mentorship, and guidance to kitchen staff to ensure a high level of performance and professional development.
• Foster a positive and collaborative work environment, promoting teamwork and effective communication.

Operational Efficiency:

• Oversee the daily operations of the banquet kitchen, ensuring that all food preparation and cooking activities are carried out efficiently and in a timely manner.
• Monitor inventory levels and coordinate with the purchasing department to ensure the availability of necessary ingredients and supplies.
• Implement and maintain food safety and sanitation standards in compliance with health regulations.

Quality Control:

• Conduct regular inspections of the kitchen, equipment, and food storage areas to ensure cleanliness and proper maintenance.
• Taste and evaluate dishes to ensure that they meet established quality standards and client expectations.
• Address and resolve any issues or complaints related to food quality and service.

Cost Management:

• Assist in managing the banquet kitchen budget, controlling food costs, and minimizing waste.
• Analyze financial reports and make recommendations for cost-saving measures and operational improvements.

Event Coordination:

• Collaborate with the banquet and events team to plan and execute successful events, ensuring that all culinary aspects are seamlessly integrated.
• Participate in pre-event meetings and tastings with clients to finalize menu